This Garlic Roasted Potatoes & Vegetables recipe is a colorful, nutritious, and flavorful side dish that’s perfect for any occasion. A mix of baby red potatoes, carrots, and green beans is roasted to golden perfection with fresh garlic, thyme, and rosemary, delivering a burst of flavor in every bite. It’s a versatile dish that complements a variety of main courses, from roasted meats to grilled fish. Simple to prepare, yet packed with robust flavors, this roasted vegetable medley will quickly become a go-to recipe in your kitchen.
Ingredients:
- 1 1/4 lbs baby red potatoes, halved (or quartered if larger)
- One pound of medium carrots, thoroughly washed and chopped into 2-inch segments (with thicker sections halved).
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- Twelve ounces of green beans, with the ends trimmed and cut in half.
- 1 1/2 tbsp minced garlic (about 4 cloves)
Instructions:
Step 1: Preheat the Oven
- Set your oven temperature to 400°F (200°C). Preheating is crucial to ensure even roasting and to give the vegetables a nice crispy exterior while keeping them tender inside.
Step 2: Prepare the Vegetables
- Prep the potatoes:
- Wash and dry the baby red potatoes thoroughly. Halve them, or if you have larger potatoes, quarter them for more even cooking.
- Prepare the carrots:
- Scrub the carrots clean under running water. Cut them into 2-inch pieces, making sure to halve any thicker portions to ensure even cooking.
- Add the carrots to the same bowl as the potatoes.
- Trim the green beans:
- Wash and trim the ends off the green beans. Cut them in half for easier mixing and even cooking. Set these aside for now, as they will be added later during the roasting process.
Step 3: Season the Potatoes and Carrots
- Season the vegetables:
- Drizzle 2 tablespoons of the olive oil over the potatoes and carrots in the bowl.
- Sprinkle the minced fresh thyme, minced fresh rosemary, and salt and freshly ground black pepper to taste over the vegetables.
- Toss everything together until the vegetables are evenly coated with oil and herbs.
Step 4: Roast the Potatoes and Carrots
- Arrange the vegetables:
- Spread the seasoned potatoes and carrots in a single layer on a large baking sheet. This ensures they roast uniformly and achieve a crispy texture. Be sure not to overcrowd the pan, as this can lead to steaming rather than roasting.
- Roast the potatoes and carrots:
- Place the baking sheet in the preheated oven and roast for about 20 minutes.
Step 5: Add Green Beans and Garlic
- Prepare the green beans:
- While the potatoes and carrots are roasting, toss the green beans with the remaining 1 tablespoon of olive oil in the same bowl you used earlier.
- Add garlic and green beans:
- After the potatoes and carrots have roasted for 20 minutes, remove the baking sheet from the oven. Add the green beans and the minced garlic directly onto the baking sheet and toss everything gently to combine.
- Finish roasting:
- Return the baking sheet to the oven and continue roasting for an additional 15-20 minutes. The vegetables should be tender and golden brown, with the potatoes crispy on the outside and soft on the inside.
Step 6: Serve and Enjoy
- Transfer the roasted vegetables to a serving platter. If desired, garnish with additional fresh thyme or rosemary for an extra burst of herbal flavor.
- Serve warm as a side dish to your favorite main course, whether it’s roasted chicken, beef, or fish.
Conclusion:
This Garlic Roasted Potatoes & Vegetables dish is simple yet bursting with fresh, robust flavors from the thyme, rosemary, and garlic. The perfectly roasted baby red potatoes, carrots, and green beans provide a satisfying combination of textures. Whether you’re serving it at a family dinner or as part of a holiday feast, this versatile vegetable side will steal the spotlight.
Garlic Roasted Potatoes & Vegetables with Fresh Herbs
Crispy roasted baby potatoes, sweet carrots, andtender green beans tossed in fresh garlic and herbs, roasted to goldenperfection.
Ingredients
- 1 1/4 lbs baby red potatoes halved (or quartered if larger)
- One pound of medium carrots thoroughly washed and chopped into 2-inch segments (with thicker sections halved).
- 3 tbsp olive oil divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper to taste
- Twelve ounces of green beans with the ends trimmed and cut in half.
- 1 1/2 tbsp minced garlic about 4 cloves
Instructions
Step 1: Preheat the Oven
- Set your oven temperature to 400°F (200°C). Preheating is crucial to ensure even roasting and to give the vegetables a nice crispy exterior while keeping them tender inside.
Step 2: Prepare the Vegetables
- Prep the potatoes: Wash and dry the baby red potatoes thoroughly. Halve them, or if you have larger potatoes, quarter them for more even cooking.
- Prepare the carrots: Scrub the carrots clean under running water. Cut them into 2-inch pieces, making sure to halve any thicker portions to ensure even cooking. Add the carrots to the same bowl as the potatoes.
- Trim the green beans: Wash and trim the ends off the green beans. Cut them in half for easier mixing and even cooking. Set these aside for now, as they will be added later during the roasting process.
Step 3: Season the Potatoes and Carrots
- Season the vegetables: Drizzle 2 tablespoons of the olive oil over the potatoes and carrots in the bowl. Sprinkle the minced fresh thyme, minced fresh rosemary, and salt and freshly ground black pepper to taste over the vegetables. Toss everything together until the vegetables are evenly coated with oil and herbs.
Step 4: Roast the Potatoes and Carrots
- Arrange the vegetables: Spread the seasoned potatoes and carrots in a single layer on a large baking sheet. This ensures they roast uniformly and achieve a crispy texture. Be sure not to overcrowd the pan, as this can lead to steaming rather than roasting.
- Roast the potatoes and carrots: Place the baking sheet in the preheated oven and roast for about 20 minutes.
Step 5: Add Green Beans and Garlic
- Prepare the green beans: While the potatoes and carrots are roasting, toss the green beans with the remaining 1 tablespoon of olive oil in the same bowl you used earlier.
- Add garlic and green beans: After the potatoes and carrots have roasted for 20 minutes, remove the baking sheet from the oven. Add the green beans and the minced garlic directly onto the baking sheet and toss everything gently to combine.
- Finish roasting: Return the baking sheet to the oven and continue roasting for an additional 15-20 minutes. The vegetables should be tender and golden brown, with the potatoes crispy on the outside and soft on the inside.
Step 6: Serve and Enjoy
- Transfer the roasted vegetables to a serving platter. If desired, garnish with additional fresh thyme or rosemary for an extra burst of herbal flavor.
- Serve warm as a side dish to your favorite main course, whether it’s roasted chicken, beef, or fish.